White Chocolate Chunk Blood Orange Pound Cake

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• Step 1

  Prepare mis en place
  Butter and flour 1- 6 piece bunt pan.
  Sift together, 3 times, cake flour and baking powder. Set aside.

• Step 2

  In an electric mixer with fitted paddle attachment, beat butter and sugar on medium speed until blended, about 4 minutes. Add blood orange zest and continue to beat for an additional minute. Add the cream, crème frâiche, and mascarpone, continue to beat on medium speed until amalgamated.

• Step 3

  In a measuring jug whisk eggs, vanilla extract. on low speed begin with your sifted dry ingredients, alternating with the egg mixture, beginning and ending with the cake flour, mix until incorporated.

• Step 4

  Brush a line with melted butter in the center of the raw cake. Bake for about 55- 60 minutes, until the top of the cake is golden brown , spring back when pressed lightly in the center, or a tester, inserted in the center of each comes out clean.
  Cool the cake in the pan on a cooling rack for 15 minutes. Remove cake from pan and cool on the rack.

• Step 5

  ool the cake in the pan on a cooling rack for 15 minutes. Remove cake from pan and cool on the rack.

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